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Red Snapper Veracruz: A Healthy, Mediterranean-Inspired Mexican Dinner

Life At The Table Red Snapper Veracruz. A filet of red snapper nestled in a veracruz-style sauce in a stainless steel skillet with a green napkin and some limes beside it.
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Red Snapper Veracruz brings bold, vibrant flavors with tomatoes, olives, capers, and raisins for a fresh unforgettable coastal seafood dish.

Ingredients

Units Scale
  • 4 red snapper fillets (4-6 oz each; skin on or off)
  • 1 small white onion, thinly sliced into half moons
  • 4 garlic cloves, minced
  • 1 jalapeno or serrano pepper, thinly sliced (optional)
  • 1/2 cup dry white wine
  • 1-14 oz can fire-roasted tomatoes with its juices
  • 1/2 cup pitted green olives, sliced
  • 2 tablespoons capers, drained
  • 1/4 cup golden raisins
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1/8 teaspoon ground cinnamon
  • juice of 1 lime
  • kosher salt
  • Fresh cilantro, chopped for garnish

Instructions

  1. Pat dry snapper fillets and season with kosher salt. Optional: lightly dust the filet with a bit of flour. This will help prevent sticking as you pan sear it, especially if you’re using a stainless steel skillet.
  2. Heat a large skillet over medium heat.
  3. Add just enough olive oil to liberally coat the bottom of the skillet.
  4. Sear the fillets in the olive oil until golden, starting skin side down, then flip briefly to the flesh side without cooking through. Transfer to a plate and set aside. Avoid overcrowding your skillet. Work in batches if needed.
  5. After searing the fish, add another bit of olive oil to the skillet and sauté the onion until translucent. If you’re using the jalapeño or serrano, add the pepper with the onion.
  6. Add the garlic and sauté until fragrant.
  7. Add the white wine, canned tomatoes with their juice, olives, capers, raisins, bay leaves, oregano, and cinnamon.
  8. Simmer 8-10 minutes until slightly reduced.
  9. Nestle the fish fillets into the sauce. Cover and simmer on low for another 5-7 minutes until the fillets are cooked through.
  10. Remove the bay leaves, squeeze in the lime juice.
  11. Taste and adjust the seasoning with kosher salt if needed.
  12. Garnish with the cilantro.

Equipment

Nutrition

Find it online: https://lifeatthetable.com/red-snapper-veracruz/

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